RECIPE DISCLAIMER:
I followed this recipe to the letter but I found it to be very moist. I used the smaller cubed stuffing so maybe that was my issue, instead of what the recipe called for I used a full 6 oz box of Stove Top stuffing and I still thought it was too mushy. I grated the onion which made it very mushy, next time I will finely chop the onion. Lastly, I am thinking that 1 egg would have been enough. I baked the meatballs for 45 minutes, I wanted to be sure they were done! Ground turkey is like pork I cook it until it is REALLY done! As always if you try this recipe and have any comments or tips PLEASE feel free to share them with me and the other readers.
Here is the recipe complete with photos, take pity on me this is my first attempt at food photography. I am hoping through practice it will improve.
Turkey & Stuffing Bites (from Family Fun Magazine, November 2012)
1 1/4C packaged seasoned stuffing
1 1/4C turkey or chicken stock
1 pound ground turkey
1 t salt
1/2 pepper
1/2 medium apple, peeled and grated (I used a Golden Delicious)
1/4 C finely grated onion
2 t poultry seasoning*
2 large eggs
Cranberry Dipping Sauce
2 C fresh or frozen cranberries
1/4 C orange juice
3/4 C sugar
1 t coarse grain mustard
*Poultry Seasoning (yields 1 oz)
2 t ground sage
1 1/2 t ground thyme
1 t ground marjoram
3/4 t ground rosemary
1/2 t nutmeg
Mix spice together and store in an airtight container.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or aluminum foil. If using foil coat it with cooking spray.
In a small bowl, stir together the stuffing and the stock. Let the mixture stand for about 2 minutes to soften.
Place the turkey in a large mixing bowl. Add the salt, pepper, apple, onion, poultry seasoning, eggs and stuffing mixture and stir until well blended.
Form the mixture into 1 1/2 inch balls and put them on the prepared baking sheets. Bake until they're cooked through, firm and golden about 20 minutes.
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| This photo is before they were baked |
While the meatballs bake make the cranberry dip in a medium saucepan over medium-high heat. Stir together the cranberries, orange juice, and sugar. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the mixture is slightly thickened, about 10 minutes. Remove he pan from the heat and stir in the mustard. Use a immersion blender, food processor or blender to puree the sauce. Serve it on the side with the meatballs.
Again, this recipe was really easy and quite tasty!
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| BEWARE of the grater! |
Comments are welcome!
Bailey's Irish Cream
recipe by CDKitchen.com
1 C light cream
1 can (14 oz) sweetened condensed milk
1 2/3 C Irish Whiskey
1 t instant coffee granules
2 T chocolate syrup
1 t vanilla extract
1 t almond extract
Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in bottle and refrigerate.
Shake well before serving.
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